keep track of the recipes i make and such and try to do a shopping list and reuse them later on
Sunday- Kale Potato quiche (Larry loved loved this, said it was the best dish i 've ever made)
Mon- Whole Wheat Pizza
Tues- Quinoa burgers w/oven baked fries
Weds-Tofu Parmesan
Thursday-Lentil Crockpot
Frida- pasta w/garlic bread
Kale Pot quiche
Potato-Kale Quiche
This is my husband’s favorite quiche. It’s hearty and filling, yet doesn’t weigh you down. If you don’t have kale, try spinach, chard or other dark green leafy vegetable.
1 recipe Basic Pie Crust (page xxx) or prepared (9- or 10-inch) deep-dish crust, partially prebaked (I made my own)
1 tablespoon olive oil
1 onion, diced
2 cups peeled, diced potatoes (about 3 medium)
2 packed cups chopped kale
3 eggs
1 1/4 cups milk (dairy or nondairy)
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Pinch ground nutmeg
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)
Preheat oven to 375ºF. Prepare pie crust and place in 9- or 10-inch deep-dish pie pan. Partially prebake crust as directed on page xxx.
Prepare filling while crust is prebaking. Warm oil in skillet over medium heat. Add onion. Sauté 5 minutes. Stir in potatoes. Cover and cook 5 minutes. Stir in kale. Cover and cook another 5 minutes. Kale and potatoes should be tender but not overcooked.
Whisk eggs, milk, mustard, sea salt, pepper, and nutmeg until frothy. Place 1/2 of the cheese evenly over bottom of crust. Place potato-kale mixture over cheese. Cover with remaining cheese. Pour egg mixture over vegetables and cheese to fill crust.
Bake at 375ºF for 40 minutes, or until center is set. Cool 10 minutes before cutting.
Quinoa burgers
2 cups cooked Quinoa
1 onion chopped
1 carrot grated
1 clove garlic minced
1 Tablespoon onion soup mix or preferred seasonings
1/2 cup bread crumbs
1 finely chopped celery stick
1 egg (beaten) - This makes a firmer burger
Mix above ingredients, add salt and pepper to taste. Form burger with wet hands (patties are about 4 inches in diameter and ½ inch thick. Lightly oil frying pan. Cook about 5 minutes each side until golden brown.
Variations:
1/2 cup cooked and finely chopped broccoli
1/2 cup mushrooms, finely chopped
Tofu Parmesan
NGREDIENTS:
* 1/2 cup seasoned bread crumbs
* 5 tablespoons grated Parmesan cheese
* 2 teaspoons dried oregano, divided
* salt to taste
* ground black pepper to taste
* 1 (12 ounce) package firm tofu
* 2 tablespoons olive oil
* 1 (8 ounce) can tomato sauce
* 1/2 teaspoon dried basil
* 1 clove garlic, minced
* 4 ounces shredded mozzarella cheese
DIRECTIONS:
1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.
Lentil Crockpot
Lentils with cheese and tomatoes and carrots and peppers and celery.
This lentils recipe is made in the crockpot.
INGREDIENTS:
1 pound lentils, rinsed and picked over
2 cups chopped onions
2 cloves garlic, minced
2 cups canned tomatoes, chopped, with liquid
2 1/2 cups vegetable broth
2 large carrots, sliced
1/2 cup sliced celery
1 bell pepper, chopped
2 tablespoons fresh chopped parsley
1 dried bay leaf
1/2 teaspoon salt
1/8 teaspoon ground marjoram
1/8 teaspoon leaf sage, crumbled
1/8 teaspoon dried leaf thyme
8 ounces shredded Cheddar cheese
PREPARATION:
Place all ingredients, except the cheese, in the slow cooker and cook
on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are
tender. Stir in the cheese until it is melted. Serve hot, topped with
more cheese, if desired
Shopping List
Kale- enough for 2 cups
Potatos- bag
onions-bag
eggs
cheddar cheese
quinoa
bread crumbs
celery
carrots
garlic
lentils
canned tomatoes
1 bell pepper
fresh parsley
mozzarella cheese- shredded
1 package tofu
1 can tomato sauce
pasta
flour- to make bread